Soft, chewy, and downright delicious, these Pretzel Rolls are perfect by themselves, or used as buns. We can’t get enough of them!

Soft, chewy, and downright delicious, these Pretzel Rolls are perfect by themselves, or used as buns. We can’t get enough of them!

We had been buying pretzel rolls from Costco by the dozens because we love them. I decided it was high time I came up with a homemade version so A-I wouldn’t have to keep running to the store, and B- so I could save a little dough. Haha, did you get that? Sometimes I crack myself up.

I found a few versions of pretzel rolls online, but I decided to stick with my basic pretzel dough. It’s never failed me. I did however, decide to follow the pretzel boiling technique I found at Mel’s Kitchen. Yes, it adds another step. But it makes the pretzel rolls extra chewy, and trust me, it’s worth it!

I love a good fluffy roll. But when serving pulled pork or French dip sandwiches, I like a hearty roll that can stand up to the extra sauce and juices and not get all mushy. These rolls are perfect for that! They are also phenomenal dipped in soup.

Of course, truth be told, they are phenomenal straight from the oven. Well, maybe wait a few minutes so you don’t burn your tongue. But really, they are devoured so quickly at my house that I’ve learned to make a double batch. Leftovers are great for sandwiches, or heated for a few seconds in the microwave and then slathered in butter. Yum!

Pretzel Rolls

1 cup warm water

2 Tbsp yeast (I use SAF)

2 cup milk

2 Tbsp salt

1/4 cup sugar

7-8 cups flour

Combine yeast and water in a large mixing bowl. Let sit for 10 minutes till bubbly. Add milk, salt, and sugar. Stir in flour to make a stiff dough. Knead on floured counter a few times. Let dough sit for about 15 minutes. Form into round rolls and place on silpat lined cookie sheets. Let raise till doubled, about 20 minutes.

When rolls are almost doubled, bring to a boil 3 quarts of water with 1/4 cup soda and 1 Tbsp sugar added. Drop in a few rolls and boil them for about 20-30 seconds on each side. Place back on cookie sheets. Repeat till all rolls are boiled. Cut 2 slits across the tops of each roll with a sharp knife. If desired, sprinkle with course salt. Bake at 425° for 10-15 minutes, or more if you like them darker.

-Makes about 1 dozen rolls

What we like to serve our pretzel rolls with:

Ham Broccoli Soup

Smokey Corn Chowder

Crock Pot Pulled Pork

Combine yeast and water in a large mixing bowl. Let sit for 10 minutes till bubbly. Add milk, salt, and sugar. Stir in flour to make a stiff dough.

Knead on floured counter a few times. Let dough sit for about 15 minutes.

Form into round rolls and place on silpat lined cookie sheets. Let raise till doubled, about 20 minutes.

When rolls are almost doubled, bring to a boil 3 quarts of water with 1/4 cup soda and 1 Tbsp sugar added. Drop in a few rolls and boil them for about 20-30 seconds on each side. Place back on cookie sheets. Repeat till all rolls are boiled.

Cut 2 slits across the tops of each roll with a sharp knife. If desired, sprinkle with course salt. Bake at 425° for 10-15 minutes, or more if you like them darker.

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Original article and pictures take http://www.creationsbykara.com/2016/10/soft-and-chewy-pretzel-rolls.html/ site